Receipes

I have a "White Chicken Enchilada" recipe that I love. Of course, you'll have to adjust it for the 150 guests you'll be having.

8 - 10 fajita sized flour tortillas
2 - 3 chicken breasts, cooked & chopped (I add pepper & other desired seasonings to the chopped chicken)
1 can chicken broth
1 sm. can chopped green chili's
1 can cream soup (mushroom, chicken or celery - your choice)
8 oz. sour cream
1 block pepper jack cheese - shredded

Mix soup and sour cream; add enough broth to desired consistency (like salad dressing, not runny & not thick). Spread enough sauce around the bottom of a 9 x 13 pan to cover bottom of pan. Lay a tortilla flat and put a spoonful of sauce in the middle. Add chicken cheese and chilie's in desired amounts. Roll or fold tortillas and place them seam side down into pan on top of sauce layer. Repeat until you have filled pan. Pour remaining sauce over all enchiladas in pan. Sprinkle any remaining cheese over top. Cover with foil back at 350 for approximately 30 minutes.

Another that I have tried - It's an enchilada casserole but I changed it up from hamburger to chicken and from cheddar cheese to pepper jack.

2 - 3 chicken breasts (boiled or baked)
1 can of cream soup (chicken, mushroom or celery)
1 can encilada sauce (mild, medium or hot - depends on how much of a kick you want)
12 - 15 corn tortillas
1 block of pepper jack cheese - shredded

Optional ingredients - chopped onion, bell pepper, black or pinto beans

Cook chicken & dice or chop. Add cream soup & enchilada sauce. Tear tortillas into bites sizes. Add tortillas and any optional ingredients to mixture. Pour into casserold dish. Top w/ pepper jack. Bake at 350 for approximately 15 minutes without the lid on.

I always add a bit of pepper to my ingredients as I like it that much. There is also another seasoning you can try. It's called "Knorr - Caldo de Tomate" Tomato Bouillon w/chicken flavor. I use the granules and add this to my "mexican dishes" as well. Just gives it a little extra flavor.

Hope one of these will help and that y'all have a great time at the 50th celebration!

K.

I always make my version of King Ranch Chicken which is an easy way of making Chicken Enchiladas.
Try it, you will love it!!
(This recipe feeds about 8)

King Ranch Chicken

1 can of cream of chicken
16oz sour cream
1/2 cup picante sauce
4-5 chicken breast boiled with broth
2 Tbl chili powder
3 Tbl garlic powder
2 chicken boullion cubes
3 cups shredded chedder cheese
tortilla chips

Shred chicken, put in pan with cup of broth, chili powder, garlic and boullion. Let broth boil off. Season to taste if needed. Make sauce. In a bowl mix cream of chicken, sour cream and picante sauce. In a 9x13 pan,layer sauce, chips, chicken and cheese twice. Top with chips and cheese. Bake at 350* for about an hour.

Try www.allrecipes.com. I have found several very good recipes on that site!

ooooo I love talking about food!

Have you thought about 'stacked' enchiladas? Kind of like Mexican lasagna (use the tortillas like the noodles), and a whole lot easier than rolling up that many! I just made them last night for my family- and that recipe always knocks their socks off!

For a real authentic and easy meal go and get some dried Ancho chili peppers. They're in the produce dept at HEB or almost any grocery store, and of course in Fiesta. For a family of four I use two peppers and 4 cloves of garlic- that'll do enough for one good sized caserole, so you'll have to do the math on the amounts, but I PROMISE you will all love this! I'm married to a mexican guy, and I learned this from his mom.

Boil the peppers and garlic in water a long time (at least 20 minutes). You're gonna need a lot, so do this in at least a couple of batches to avoid mess. Put the (boiled)peppers and garlic in the blender with a good bit of the water (no stems, please) and a bit of chicken boullion or powder and a heaping tablespoon of flour and turn that thing on high for several minutes. This is your sauce (you'll be mad you ever bought canned ench. sauce, no kidding).

Pour some of the sauce on your cooked, shredded chicken to keep it moist, and pour some in the bottom of your casserole. Then begin layering with corn tortillas that have been dipped in your sauce. You can have a sour-cream layer in there if you wish, but you may not need it. Layer chicken and tortillas always with sauce until you reach the top, pour on just a bit more sauce and bake at 350 for only 15 minutes. Pull out and cover with some cheese and (once more) sauce, and finish off in the oven for 5 minutes.

Serve with diced onion and COTIJA, white farmers cheese that crumbles like feta, but has a mild wonderful taste (you can get this almost anywhere- HEB comes to mind- it's in disc form- sooo yummy!)

You'll be envied! Let me know if you try this out, and I hope it works out for you!

J.

Oooo, S.... this is the BEST Sour Cream Chicken Enchilada recipe ever! It's SO easy, and everytime I make it I get SO many compliments! Here is the link, but I will also include the recipe:

http://www.kraftfoods.com/kf/recipes/recipedetail.htm?rec...

Prep Time: 15 min Total Time: 40 min Makes: 6 servings, 2 enchiladas each
2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup Sour Cream, divided
1 pkg. (8 oz.) Shredded Colby & Monterey Jack Cheese, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups Thick 'N Chunky Salsa
PREHEAT oven to 350°F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended.

SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.

BAKE 25 min. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.

You can also mix canned green chilies into the chicken mixture, but it's great either way.

These are great for making ahead of time, refrigerating and then baking when you need to. Last time I made them, I used the big flour tortillas (i think Burrito size) and they were huge! I think I only made 8 - 10 per batch, but everyone could only eat 1, so it turned out fine.

Good luck! And you are such a good friend to make all that food for your friend's husband!

-S.

Try this recipe at allrecipes.com. There is more than one version, and the nice thing is, they have a place above the recipe where you can change the number of servings you want it to make. If you want enough to serve 150, you might try making 10 pans that serve 15 each.

http://allrecipes.com/Recipe/Sour-Cream-Chicken-Enchilada...

If you can't click on the link above, just Google allrecipes and then type chicken sour cream enchiladas in the search bar.

Good luck!

1 lb. chicken breast
2 c cr. of mushroom soup
2 c green chile (unless u have fresh roasted, that would be better)
1 cup sour cream
1 1/2 can milk
1/2 cup diced onions
grated cheese
corn tortillas

boil chicken breast. in blender, add soup, sour cream, chile and milk. dip tortillas in hot oil briefly to make soft. dab off excess oil. shread boiled chicken. layer casserole dish with tortillas and add sauce. sprinkle with shreaded chicken, onions and grated cheese. repeat layers until sauce is gone. bake in oven 30 min at 350. ENJOY!!

u can also mix chicken with half of the sauce and roll into big flour tortillas. top with rest of sauce and sprinkle with onions and cheese. bake the same way. u can double or triple recipe, depending on how u wanna do it. hope this helps!!